Creme Fraiche Cheesecake Ice Cream

Celebrate National Ice Cream Month with this homemade Crème Fraîche Cheesecake Ice Cream recipe. Rich, creamy, and slightly tangy, this easy frozen dessert has all the flavor of classic cheesecake in every scoop.

Serve it in a cone, add fresh berries, or enjoy it straight from the bowl for a simple summer dessert that is perfect for July.

Did you know that President Reagan actually signed into law a proclamation making July National Ice Cream Month

I love making homemade crème fraiche. It is an amazing sour cream alternative and can be made at home with only 2 ingredients. Use it as a topping or use it to make this delicious homemade ice cream.

Since I made my Crème Fraiche Cream Cheese Frosting and I loved the way the two flavors came together I thought a Crème Fraiche based ice cream would be perfect. 

Let me warn you right now. This ice cream will knock your socks off. It is so creamy and decadent. It has a rich velvety texture you can only get from churned ice cream.

I was planning on drizzling it with some blueberry syrup I made but it tasted so good I decided to just eat it plain.

Equipment

• Ice Cream Maker
• sauce pan
• large bowl
• whisk

Creme Fraiche Ice Cream Ingredients

• 6 large egg yolks, separate the yolks from the whites. Discard or use the whites for another recipe.
• 2 cups milk: whole fat milk is best
• ¾ cup white granulated sugar
• ¾ cup softened whole fate cream cheese
• ¾ cup crème fraiche: I make my own. I have never been able to find it in any stores in my area. You only need two ingredients to make it. Heavy cream and buttermilk.
• 1 whole vanilla bean or 1 teaspoon of vanilla extract. I use my homemade vanilla extract.

Churning Directions

• Step 1: Separate the yolks and reserve the whites for another recipe. Put the yolks and sugar in a bowl and whisk them until they turn a pale yellow.

• Step 2: To make the custard base. Put the milk into a heavy sauce pan. Scrape the vanilla bean and add the seeds and pod to the pot of milk. (If you're using vanilla extract do not add the vanilla extract to the milk. The heat will evaporate most of the flavor from the extract.)

• Step 3: Heat the milk: Turn the burner on medium-low and bring the milk to a low simmer. Continually whisk the milk so it doesn't scald. You'll see bubbles forming around the edge of the pot when the milk has reached a low simmer. Remove the pot from the burner.

• Step 4: Tempering the yolks and hot milk.- Carefully temper the hot milk and the egg yolks by slowly drizzling a ladle full of the hot milk into the bowl of the egg yolks while quickly whisking the two mixtures together. Put a dishtowel under the bowl to help keep it from sliding around while you whisk. Repeat with two more ladles of hot milk. Once you've added the ladles of hot milk to the yolks you can slowly pour the rest of the hot milk into the bowl of now tempered yolks. Quickly whisk while you're doing this. Once you've mixed in all of the milk to the yolks return the mixture to the pot and turn the heat on medium low. If there is a coating of milk stuck to the bottom of the pot wash it before doing this step.

• Step 5: Cooking the custard base - Cook the custard on a medium-low heat until thickened. Continually whisk the custard base while it cooks. The custard is done when you can coat the back of a spoon and run a trail through the custard with your finger that doesn't fill back in. Remove the pot from the burner and strain through a fine mesh strainer into a bowl to remove any lumps and the vanilla bean.

• Step 6: Chill the custard - Cover the bowl and refrigerate at least 4 hours or overnight.

• Step 7: Churning the ice cream - Now that your custard base is chilled prepare your ice cream maker if you're using one. Follow the manufacturer's directions. You should have had your ice cream makers bowl freezing in the freezer already if that is the type you have. I keep mine in the freezer all the time so it is ready to go when I am ready to make ice cream.

• Step 8: Add the vanilla extract to the custard if you're using extract. Mix it in well.

• Step 9: Making the Cheesecake portion - Using a handheld mixer beat the cream cheese until it is smooth and fluffy, about 2 minutes. Add the crème fraiche and the custard base to the bowl of beaten cream cheese and gently fold it all together leaving some lumps of cream cheese visible.

• Step 10: Process in your ice cream maker for 20 minutes or the time recommended by the manufacturer. Once the ice cream has finished churning scoop the ice cream into an airtight container and freeze overnight before eating.

No Ice Cream Maker Instructions

If you don't have an ice cream maker you can still make this recipe. It will still taste delicious but it will not have the same velvety creamy texture you will get by churning it in an ice cream maker.

Once you have folded all the ingredients together pour the ice cream base into a airtight container and freeze overnight.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Homemade Creme Fraiche Cheesecake Ice Cream

Arlene Mobley - Flour On My Face

Creme Fraiche Cheesecake Ice Cream is sweet and a little tangy from the creme fraiche. It is a refreshing and decadent ice cream recipe you will want to make over and over again.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 448 kcal

Ingredients  

1x2x3x

• ▢ 6 large egg yolks
• ▢ 2 cups milk
• ▢ ¾ cup sugar
• ▢ ¾ cup softened cream cheese
• ▢ ¾ cup crème fraiche
• ▢ 1 vanilla bean (or 1 teaspoon of vanilla extract)

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Instructions 

• Separate the yolks and reserve the whites for another recipe. This would be the perfect time to try your hand at macarons. Put the yolks and sugar in a bowl and whisk them until they turn a pale yellow.
• Put the milk into a heavy sauce pan. Scrape the vanilla bean and add the seeds and scraped pod to the pot of milk. (If you're using vanilla extract do not add the vanilla extract to the milk. The heat will evaporate most of the flavor from the extract.)
• Turn the burner on medium-low and bring the milk to a low simmer. Continually whisk the milk so it doesn't scald. You'll see bubbles forming around the edge of the pot when the milk has reached a low simmer. Remove the pot from the burner.
• Carefully temper the hot milk and the egg yolks by slowly drizzling a ladle full of the hot milk into the bowl of the egg yolks while quickly whisking the two mixtures together. Put a dish towel under the bowl of yolks to help keep it from sliding around while you whisk. Do this with two ladles full of hot milk. Once you've added the two ladles full of hot milk to the yolks you can slowly pour the rest of the hot milk into the bowl of tempered yolks. Quickly whisk while you're doing this. Once you've mixed in all of the milk to the yolks return the mixture to the pot and turn the heat on medium low.
• Cook the custard on a medium-low heat until thickened. Continually whisk the custard while it cooks. The custard is done when you can coat the back of a spoon and run a trail through the custard with your finger that doesn't fill back in. Remove the pot from the burner and strain through a fine mesh strainer into a bowl to remove any lumps and the vanilla bean.
• Cover the bowl and refrigerate at least 4 hours or overnight.
• Now that your custard base is chilled prepare your ice cream maker if you're using one per the manufacturer's suggestions. You should have had your ice cream makers bowl freezing in the freezer already. I keep mine in the freezer all the time so it is ready to go when I am ready to make ice cream.
• Add the vanilla extract to the custard if you're using extract. Mix it in well.
• Using a handheld mixer beat the cream cheese until it is smooth and fluffy, about 2 minutes. Add the crème fraiche and the custard to the bowl of cream cheese and gently fold it all together leaving some lumps of cream cheese visible.
• Process in your ice cream maker for 20 minutes. Scoop ice cream into an airtight container and freeze overnight.
• No Ice Cream Maker: If you don't have an ice cream maker after you have folded all the ingredients together pour the ice cream base into a airtight container and freeze overnight.

Nutrition

Serving: 0.5cupCalories: 448kcalCarbohydrates: 46gProtein: 10gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 336mgSodium: 202mgPotassium: 249mgSugar: 45gVitamin A: 1137IUCalcium: 213mgIron: 1mg

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